KIMCHEEZ-ITS WITH BLUE CHEESE DIP
Makes 150 2-inch crackers and 2 cups dip. Tosi is a big fan of Cheez-Its, and she took on the personal challenge of creating a snack “with a sense of scratch” that rivals their cheesy goodness. Because “kimchi is a required refrigerator ingredient” in the Momofuku family, she says, she was inspired to incorporate it. Note: Cheddar powder is available at specialty stories and online via King Arthur Flour. You can also use the powdered cheese that comes in boxed macaroni and cheese.
INGREDIENTS
For the dip: 2 tablespoons dried chives 2 tablespoons onion powder 1 tablespoon kosher salt 2 teaspoons garlic powder ½ teaspoon freshly ground black pepper ½ teaspoon sugar ¡ teaspoon dried dill 1 cup sour cream ¼ cup mayonnaise, preferably Kewpie brand 1 tablespoon distilled white
vinegar 4 ounces good blue cheese,
such as Stilton, crumbled For the crackers: 1 cup homemade or storebought kimchi 2 cups (12 ounces) loosely packed, shredded sharp cheddar cheese 1¥ cups flour (scant 5 ounces) ¼ cup (1 ounce; from 1 packet) cheddar powder (see headnote) ¼ teaspoon ground cayenne pepper
DIRECTIONS
For the dip: 1 Mix the dried chives, onion powder, salt, garlic powder, pepper, sugar and dried dill in a small bowl. 2 Whisk together the sour cream, mayo and vinegar in a medium bowl. Add the seasoning mix and stir until completely incorporated. Stir in the blue cheese, smashing it a little along the way to break it down. 3 Let the dip sit for at least 3 hours in the refrigerator to develop flavor. The yield is about 2 cups. For the crackers: 1 Put the kimchi in a strainer lined with cheesecloth set over a bowl, and let it drain in the refrigerator for 1 to 2 hours. 2 Preheat the (non-convection) oven to 275 degrees. Line a few baking sheets with parchment paper or silicone liners. 3 Remove the kimchi from the strainer and discard the liquid (or use it to make kimchi Bloody Marys). Put the drained kimchi in a food processor; puree until completely smooth. 4 Combine the kimchi puree and shredded cheddar in the bowl of a stand mixer fitted with the paddle attachment, and cream together until very smooth, about 3 minutes. Scrape the bowl down with a spatula, add the flour, cheddar powder and cayenne, and mix until the dry ingredients are fully incorporated, about 30 seconds. Scrape the bowl down again, and mix on low for an additional minute. The dough will be stiff. If it’s too much for your mixer, finish kneading it by hand. 5 Divide the dough into 6 portions and shape into balls. Put each ball between two sheets of parchment or wax paper. Use a rolling pin to roll it out to a thin 10-inch square. If desired, refrigerate for no more than 15 minutes (This makes the rolled-out dough easier to cut into squares). 6 Remove the top piece of paper from each portion of dough, then use a sharp knife or a pizza cutter to cut the dough into 2-inch squares. You should get about 25 crackers from each portion. Transfer to the baking sheets, spacing the dough ½ inch apart. 7 Bake one sheet at a time for 20 minutes, then reduce the oven temperature to 225 degrees; bake for 8 to 9 minutes or until the crackers are completely dry and just starting to brown on the edges. Transfer the crackers to a wire rack to crisp up and cool completely. 8 Serve with the blue cheese
dip. Per 6 crackers and 2 tablespoons dip: 170 calories, 7 g protein, 8 g carbohydrates, 12 g fat, 6 g saturated fat, 35 mg cholesterol, 480 mg sodium, 0 g dietary fiber, 0 g sugar.